Did someone say cocktails?🍸🎵

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Our pairing this week introduces you to how we're pairing music, drink, and food through our cocktail branch, Song & Tonic.

While we're still staying true to the storytelling concept behind Five Senses Tastings, working with craft cocktails allows us to go deep into the ingredients in both the cocktail and the song. We deconstruct – then reconstruct – both the drink and the song through careful pairings of sound and flavor.

 

SONG
"City of the Angels" by Fred Astaire
DRINK 
Elderflower French 75
SMALL BITE
Spring pea puree, wild mustard flower on sourdough crostini
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SONG
"City of the Angels" is a perfect opening song for an event celebrating the sounds and flavors of this beautiful city. The lyrics speak to the open minded and open-hearted people who live here, the sunny air, the breezes, and the lifestyle. "Train or boat or jet there just as soon as you can get there, and I bet that you’ll be met there by a friend,” Fred Astaire sings. 

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DRINK
Classic, bubbly & crowd-pleasing, the French 75 is a wonderful welcome drink. Typically made with gin, lemon juice, champagne & sugar, we’ve updated this cocktail by adding elderflower syrup made from locally foraged elderflowers. Along with The Spirit Guild’s Astral Pacific Gin, the elderflower syrup makes this a truly LaLaLand French 75. 
 

Here's how they go together:

Bass - Astral Pacific Gin: The Gin is the constant ingredient in this cocktail, sneaky ingredient, giving this cocktail a punch

Keys - Lemon Juice: This drink needs the acid to expand the flavors just as the keys help to expand the melodies of the instruments and vocal line

Drums - Sparkling Wine: The soft bubbles add texture to this drink as the percussion adds texture to the song

Voice - Elderflower Syrup: Our LA ingredient is elegant & classic. The vocal line and lyrics are the love letter to Los Angeles

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SMALL BITE
Our small bite, presented beautifully by Chef Louis Pechan of Hundred Miles LA, lend vivid spring color and soft flavor to our cocktail and music pairing. We particularly loved how the spring pea was represented both in its truest form and also as another version of itself, in the puree.

All photos by Leslie Rodriquez Photography